A simple everyday recipe for savory egg & vegetable breakfast cups, with clear ingredients and straightforward steps.
Yield: 4 servings (unless noted otherwise)
Diet notes: Gluten-free, soy-free, pork-free; no refined sugar. Verify all labels and cross-contact warnings.
Ingredients
8 organic pasture-raised eggs
1 cup chopped organic spinach
½ cup diced organic bell pepper
¼ cup diced organic onion
¼ cup optional organic cheddar
1 tbsp organic olive oil
½ tsp organic garlic powder
Sea salt and pepper
Method
Heat oven to 350°F and oil a 12-cup muffin pan. Whisk eggs with garlic, salt and pepper. Divide spinach, pepper, onion and optional cheese among cups; pour in egg. Bake 18–22 minutes, until centers are set. Refrigerate leftovers promptly.
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